Tuesday, August 9, 2016

CARROT CAKE

My
favourite cake is very much out of bounds while trying to lose weight,
so I thought I'd try a little experiment, by combining the
ever-so-succesful oat pancake recipe, the half-syn roulade recipe and a
traditional carrot cake recipe.

Serves 4

1 Syn on Extra Easy

Providing you use the oats as your Healthy Extra B

*
I made two cakes, and we did eat a whole one each, but half a cake
would be enough for one person really, we were just being greedy.

You
could, of course, omit the sultanas and make the cake almost syn free,
as there is only ¼ syn in the baking powder. I thought the sultanas were
worth the syns though.

Ingredients

70g porridge oats

1 tub Müllerlight mandarin yogurt

2 small carrots, finely grated

½ cup sweetener or to taste

1 tsp cinnamon

1 tsp ground ginger

¼ tsp ground cloves

1 tsp ground nutmeg

20g sultanas (total 3 syns)

2 eggs, separated

½ tsp baking powder (total ¼ syns)

Icing (optional)

2 tbsp quark

2 tbsp sweetener

Instructions

Start
the day before you want to eat the cake. Soak the oats in the yogurt
with 1 tbsp water, the spices and sweetener overnight. In a separate
small bowl, soak the sultanas in just enough water to cover them.

The next
day, whisk the egg whites until soft peaks form. In a separate bowl,
whisk the egg yolks with the baking powder. I find it is best at this
stage to taste the oat mixture and adjust the spices or sweetener if
necessary. Mix together the oats, grated carrots and sultanas with the
egg yolks and stir thoroughly. Carefully fold in the egg whites and pour
into two greased 4-inch cake tins. Bake at 180°C for 10-15 minutes
until a skewer comes out clean and the top feels spongy. Mine took a
bout 17 minutes in total.

Mix together the quark and sweetener for the icing if using, and spread across the cake.